LOW-FAT CRUSTLESS CRAB QUICHE

This is one of those recipes that's been in my file and I don't know where or when I got it. I've adapted it to lower-fat ingredients. Crab and quiche -- two faves -- how can you go wrong on this one? Serve it with a green salad and some nice garlic bread.

Low-Fat Crustless Crab Quiche
INGREDIENTS:
2 Tbsp. Smart Balance buttery spread or extra-virgin olive oil
1/2 lb. thinly sliced mushrooms
1/4 cup sliced green onions
1 lb. backfin crabmeat, shell and cartilage removed
2 cups shredded or coarsely grated Gruyere or Swiss cheese, low-fat if available
4 eggs
1 cup lite sour cream
1 cup low-fat cottage cheese
4 Tbsp. all-purpose flour
1/4 tsp. sea salt
6 drops Tabasco sauce

Preheat oven to 350F. Heat a large, heavy fry pan on medium heat. When the pan is hot, add the Smart Balance and mushrooms and saute 1 minute. Add green onions and saute till mushrooms and onions are tender and cooked.

Place crabmeat on the bottom of a 10" quiche dish that has been sprayed with non-stick cooking spray; spoon mushrooms and green onions on top of the crabmeat. Sprinkle half the cheese over the mushrooms and onions; set aside.

In the workbowl of a food processor (or blender), process remaining 6 ingredients until smooth. Pour over other ingredients in quiche dish. Top with remaining cheese. Bake about 45 minutes or until knife inserted 2 " from center returns clean. Let stand 10 minutes before cutting.
Yield: 6-8 servings